23.05.2026 14:10
At the Eskişehir Culture Road Festival organized by the Ministry of Culture and Tourism, the intensity experienced especially over the weekend created activity in the city's gastronomy stops as well. While the number of visitors increased at the businesses featured in the "Flavor Point" selection, implemented in collaboration with the Turkish Tourism Promotion and Development Agency (TGA), trade representatives stated that the density in restaurants increased significantly and the weekend activity reached remarkable levels.
During the festival, Eskişehir transformed into a city atmosphere where culture, art, and gastronomy were experienced together. While density increased in various parts of the city, especially around the Porsuk River and the Odunpazarı Historical District, visitors from different cities of Turkey had the opportunity to experience Eskişehir's deep-rooted culinary culture on site.
33 FLAVOR STOPS ON ESKİŞEHİR'S GASTRONOMY ROUTE
Within the scope of the Turkey Cultural Route Festival, under the "Flavor Point" project implemented by the Turkish Tourism Promotion and Development Agency (TGA), 33 Flavor Points determined by the advisory board offered visitors a comprehensive gastronomy experience. Thanks to the project, where gastronomy is positioned as an important part of the cultural experience, Eskişehir stood out not only with its historical and cultural values but also with its deep-rooted culinary heritage.
Eskişehir cuisine draws attention with its multi-layered structure shaped by cultural influences from Crimean Tatars, the Balkans, and the Caucasus. Traditional flavors such as çibörek, balaban kebab, met halva, poppy seed pastry, and boza reflect the city's strong gastronomic memory.
In the gastronomy program organized during the festival, hosted by Chef Deniz Ahmet Köse; Chef Sinem Özler, Chef Pınar Aluç, Food Culture Researcher and Author Neşe Aksoy Biber, Berrin Bal, and Pastry Chef Meltem Beker brought together Eskişehir's local culinary culture and modern gastronomy interpretations with visitors.
ESKİŞEHİR'S TRADITIONAL FLAVORS WON PRAISE AT THE FESTIVAL
During the festival, Eskişehir cuisine offered visitors a rich and multi-layered gastronomy experience. Çibörek, balaban kebab, met halva, poppy seed pastry, boza, and pickle juice were among the most popular flavors.
Businesses included in the Flavor Point selection stated that the application created significant value both in terms of visibility and economic contribution. It was noted that with the increased visitor density, Eskişehir cuisine reached wider audiences and the brand value of local flavors was strengthened.
FESTIVAL EXCITEMENT WAS EXPERIENCED AT FLAVOR POINTS
The density experienced during the festival made significant contributions to the city's gastronomy. Trade representatives stated that Eskişehir cuisine became more visible on a national scale.
Işık Gengeç, the fourth-generation representative of Balaban Kebab business, stated that the festival created significant mobility across the city and that there was a noticeable density in restaurants. He reported that products such as çibörek, balaban kebab, met halva, and boza saw high demand.
Erol Uluçay, owner of the Crimean Tatar Çibörek business, stated that the festival made significant contributions to the promotion of local flavors and that çibörek received intense interest from visitors coming from different cities of Turkey.
Çağlar Balkandere, owner of Eskişehir Turşu Eviniz Turşucu Çağlar business, also stated that the festival increased the density, especially on weekends, and that the interest in local products reached a remarkable level.
FLAVOR POINTS CONTRIBUTED TO THE CITY ECONOMY
The "Flavor Point" project, implemented within the scope of the Turkey Cultural Route Festival, made Eskişehir's gastronomic heritage visible while also creating vitality in the city's economy. Economic mobility was experienced in a wide area from restaurants to cafes, local producers to small businesses.
The gastronomy stops on the festival route not only offered visitors the opportunity to experience local flavors but also provided the chance to discover Eskişehir's cultural identity through gastronomy.
With the gastronomy programs carried out within the scope of the Turkey Cultural Route Festival, it is aimed to introduce Eskişehir's deep-rooted culinary culture to wider audiences, while the cultural and economic mobility created is intended to be sustained throughout the year.
For detailed information about the festival program and events, you can visit the official website of the Turkey Cultural Route Festival (https://kulturyolufestivali.com/) and the Instagram account @turkiye_kulturyolu.